Preheat a char-grill pan or BBQ over high heat. Thread half of the lamb onto 2 metal skewers. Repeat with remaining lamb. Grill for 5 minutes each side, or until cooked to your liking. Transfer to a chopping board and cover with foil. Rest for 5 minutes. While the grill plate is still hot, toast the bread on either side.

Transfer lamb to a platter or board, drizzle with a little of the mint sauce, and serve with cabbage salad, bread and remaining sauce on the side.